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Categories:
bunches greens sweet onion olive oil garlic peppers red pepper ham hocks water salt balsamic vinegar
Viewed: 49 - Published at: 3 years agoIngredients
- 2 bunches greens (collards, kale, mustard or turnip)
- 1 large sweet onion, sliced
- 1 tablespoon olive oil
- 4 -5 garlic cloves, pressed
- 2 jalapeno peppers, seeded, minced
- 1/4 - 1/2 teaspoon crushed red pepper flakes
- 2 ham hocks
- 2 -3 cups water
- salt and pepper
- balsamic vinegar
Method
- Tear the greens into large pieces, wash under running water to clean well, drain.
- Preheat a heavy skillet with olive oil, add sliced onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeno peppers.
- Place the cooked onions in the bottom of the crockpot, add the drained greens,ham hock, crushed red pepper and water.
- Cook on low for 5 to 6 hours or until greens are tender.
- Remove meat from bones, discarding bone and fat.
- Shred the meat and return to pot, mixing well; adjust salt and pepper to taste.
- Top each serving of the greens with balsamic vinegar to taste.
